These raspberry rosé mojitos have had a chokehold on me since I whipped up the recipe last year. They are extra bubbly, fruity, minty, crisp and just everything you really need in a party cocktail. The best part? It takes minimal effort and is one of the few cocktails that are really fun to make. This fall cocktail is actually featured in my cocktail book, The Cocktail Pit and is not to be missed!
The raspberry makes this cocktail also slightly tart and it pairs really well with the sweet rosé wine. To be honest, this mojito recipe is almost like a sangria because it soaks up all the sweetness from the raspberries. These raspberry mojitos taste even better the longer your refrigerate it, so don’t be shy to leave in the fridge for as long as possible .
To start off, get fresh limes and tons of fresh raspberries (think 2-3 cartons). You will muddle the limes with fresh raspberries, grenadine syrup, fresh lime juice and fresh mint leaves. Then you top it up with a bottle of chilled rosé wine, club soda and rum. Add some more raspberries and refrigerate this for at least 30 minutes prior to serving for best results.
If you loved this sparking raspberry mojito, check out my kiwi cucumber mojitos which was among the first few mojito recipes on the blog. Cheers!
Ingredients
1/4 cup (4 tablespoons) grenadine syrup or white sugar
1 cup fresh mint leaves
3 limes, sliced
750ml bottle rosé wine
2 cups (16 oz) white rum
2 cups frozen raspberries, plus extra to garnish
1/2 cup lime juice
221ml cub soda, chilled
Instructions
- In a 2L-capacity jug or pitcher, muddle half the amount of limes with the grenadine syrup (or sugar).
- Stir in the rosé wine, rum, lime juice, club soda and mint leaves. Add 2 cups of raspberries.
- Refrigerate this cocktail for at least 30 minutes.
- Serve chilled over ice with the remaining lime wedges and mint.